Methi (fenugreek leaves) Thepla : It's a great picnic food...and so is for lunch box.2 cups of whole wheat flour, 2 cups finely chopped fenugreek leaves, 1/2 cup Jawar(millet) flour, 1/2 cup besan [or soak any lentils(I used chana dal here) and grind in the mixer], 1 cup yogurt, ginger-garlic paste, 1 tbs sesame seeds, Ajwain (ovaa) seeds, turmeric, salt, some water/milk to make the dough. I make it like paratha. Cut it into bites.
Unusual dip but Roo's favorite : chutney (almonds+walnuts+flaxmeal+garlic+salt+red chili powder) mixed in ketchup.
Apple slices and blueberries. Thats my 15 month old's sneaky hand.
My kid loved this. Ate 3 of them for lunch. All gone.
ReplyDeleteYou can make this with kasoori methi when fresh one is not available and add in grated gourd/torai (light green veggie - long one in Indian store)so uses less water to make it into a dough.
Thanks! All gone is a pleasant expression! I like it :) Using grated gourd is a good idea, will try soon. I use kassori methi too...its easier.
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